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Now showing items 21-30 of 41
Soy Sauce; Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures
(Springer Netherlands, 2014)
Update on Probiotic Research : Balancing Gut Microbiota and Beyond
(Majalah Foodreview. PT Media Pangan Indonesia, 2014-05)
Penggunaan probiotik telah dianggap sebagai konsep pemeliharaan kesehatan yang penting sehingga terus-menerus menarik masyarakat dan industri pangan. Pengetahuan mengenai fungsi probiotik dan interaksinya dengan inang serta ...
Pembuatan Velva Fruit Pisang dengan Bahan Dasar Tepung Pisang dan Carboxy Methyl Cellulose sebagai Bahan Penstabil
(otherJurnal Aplikasi Teknologi Pangan. Indonesian Food Technologists (IFT) bekerjasama dengan Fakultas Peternakan dan Pertanian Universitas Dipenogoro. Semarangother, 2014)
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh teknik pengeringan tray dan drum terhadap karakteristik tepung pisang dan mengetahui formulasi velva dari tepung pisang dan CMC sebagai bahan penstabil. Velva ...
Proses Pembuatan Tempe melalui Pengasaman Kimiawi dengan Menggunakan Glukono - δ - Laktone (GDL)
(Sertifikat Paten. Menteri Hukum dan Hak Asasi Manusia R.I, Dirjen Hak Kekayaan Intelektual., 2014-03)
Invensi ini berhubungan dengan proses pembuatan tempe dengan menggunakan GDL sebagai bahan pengasam terdiri dari tahap-tahap sebagai berikut : perebusan kedelai hingga warna kuning pucat pada biji merata, pengupasan dan ...
Oligosaccharide Content and in vitro Protein Digestibility of twenty Commercial Soy-Based Powder Drinks in Indonesia
(Asian Journal of Chemistry, 2014-11)
This study aims to analyze the oligosaccharide content and in vitro protein digestibility in twenty commercial soy-based powder drinks. Twenty commercial products were sampled and grouped by consumer ages; 0-1 year, 1-3 ...
Staphylococcal Enterotoxin A Gene-Carrying Staphylococcus aureus Isolated from Foods and Its Control by Crude Alkaloid from Papaya Leaves
(Journal of Food Protection, 2014)
Staphylococcus aureus is a known pathogen causing intoxication by producing enterotoxins in food. Staphylococcal enterotoxin A is one of the enterotoxins commonly implicated in staphylococcal food poisoning. The ability ...
Strategi Peningkatan Konsumsi Ikan di Kota Depok, Jawa Barat
(2014-03-26)
Indonesia memiliki potensi ikan yang melimpah, tetapi tidak diikuti dengan tingkat konsumsi ikan dalam negeri yang tinggi. Dalam hal ini, perilaku, persepsi dan preferensi konsumen menjadi penting untuk diketahui. Tujuan ...
Palm Oil Quality Determination During Fish Frying by Fourier Transform Infra Red Spectroscopy
(2014-04-24)
Determination of frying oil quality by Fourier transform infra red spectroscopy (FTlR) is rarely studied. FTIR profiles of frying oil during short term of fish frying and their free fatty acid (FFA) and peroxide values ...
Selection of Indigenous Lactic Acid Bacteria from Indonesia for Cheese Starter
(2014-04-16)
Screening of lactic acid bacteria (LAB) from Indonesia Culture Collection (InaCC) that potential as a starter culture and their application for cheese making at laboratory scale has been conducted. These isolates were ...
Functional Properties of Modified Starch of Arrowroot, Cassava, and Kimpul Starch by Autoclaving-freeze-drying and Chemical Treatments
(2014-04-17)
Studies on the functional properties of resistant starch (RS) receive much attention in recent years due to its promising beneficial effect for health known as prebiotic. Many local varieties of tubers contain high amylose ...